Easy Baked Cassava Cake Recipe [No Eggs] | Flourless, Gluten Free, Dairy Free, Grain Free, Oil Free
In this episode of “RECIPES FOR MY DAUGHTER”, I am making Baked Cassava Cake, or Bika Ubi Kayu Panggang, which originates from South East Asia.
Traditionally, this cake is made with eggs, but my version uses no eggs at all to make this tasty dessert not only flourless, but also fully plant based (vegan), gluten free, oil free, dairy free, and grain free.
This recipe is very easy to make, and is perfect for beginner bakers or if you’re looking for something that’s easy to prepare.
Even though it doesn’t take a lot of time to prepare, keep in mind that it does take some time to bake in the oven and cool down, though.
This recipe happens to be flourless and grain free as it uses grated cassava made simply by grating whole cassava (a type of tuber).
Simply mix grated cassava with coconut milk and some brown sugar or coconut sugar, then bake. It’s THAT easy!
To add the caramel layer on top, take the cake out of the oven when it’s cooked, and pour a mixture of coconut cream and some brown sugar or coconut sugar, and broil until the caramel layer is set.
The hardest part is probably waiting for the cake to completely cool down before you remove it from the cake pan and cut it.